Fusilli with Asparagus and Peas

Fresh and full of flavor, this colorful dish features playful strands of long fusilli pasta with crisp sugar snap peas and asparagus in a light shallot and lemon zest broth.

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Cal/Serv:
455

Yields:
4

Prep Time:
0
hours
10
mins

Total Time:
0
hours
20
mins

Ingredients

12
oz.
long fusilli pasta

1
lb.
asparagus

4
oz.
sugar snap peas

1
c.
frozen peas

1 1/2
tbsp.
olive oil

3/4
c.
minced shallots

1/4
tsp.
each salt and pepper

1
c.
reduced-sodium chicken broth

1
tsp.
grated lemon zest

c.
grated Parmesan

Directions

Bring a 5- to 6-qt pot of salted water to a boil. Add pasta and cook as package directs, adding asparagus and sugar snaps 3 minutes before pasta will be done, and peas 2 minutes before done. Drain pasta and vegetable mixture.

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